69 © 2020 Conscientia Beam. All Rights Reserved. EFFECTS OF INCLUSION OF PROCESSED GRAPEFRUIT PULP ON WHEAT FLOUR BISCUIT Roland Monday Kayode 1 Victor Ephraim Edem 2+ Niyi Julius Ogundun 3 Rilwan Olaitan Ajibola 4 Bukola Idowu Kayode 5 1,4,5 University of Ilorin, Faculty of Agriculture, Department of Home Economics and Food Science, Division of Food Preservation, Biotechnology, Waste Management and Safety, Ilorin, Nigeria. 2 Department of Natural and Environmental Sciences, Division of Microbiology, Crown-Hill University, Eiyenkorin, Ilorin, Kwara State, Nigeria. 3 Forest Research Institute of Nigeria, Jericho, Ibadan, Oyo State, Nigeria. (+ Corresponding author) ABSTRACT Article History Received: 20 January 2020 Revised: 26 February 2020 Accepted: 31 March 2020 Published: 29 April 2020 Keywords Biscuit Composite-flour Fiber-fraction Grapefruit-pulp Sensory-qualities Proximate-composition Wheat-flour Water-absorption-capacity Oil-absorption-capacity. Biscuits were produced from the composite flour of grapefruit pulp and wheat flour. The Grapefruit pulp was boiled, fermented and some unfermented separately. Nine composite flours were made from the fermented, boiled and unfermented grapefruit pulp at different ratios of 10:90, 20:80 and 30:70 respectively while the control was 100% wheat flour. The proximate composition ranged from 6.50-8.25% (moisture), 5.46-11.36% (protein), 1.5-9.75% (crude fiber), 0.5-1.75% (ash), 2.93-4.35% (fat), and 62.77-80.04% (carbohydrate). The water absorption capacity and oil absorption capacity ranged from 1.01-1.42 g water/g flour and 0.94- 1.56 g oil/g flour respectively. The values obtained for fiber fraction analysis ranged from 24- 44% (neutral detergent soluble), 11-39.75% (acid detergent fiber), 6.50-34.50% (lignin), 2.75-6.63% (silica), 2.5- 7.5% (cellulose) and 5.00-20.50% (hemicellulose). The sensory scores of the biscuits indicated that sample 10BGP had the best overall acceptability among the composite flour pointing out high acceptability at up to 10% inclusion of grapefruit pulp flour to wheat flour. This research recommended the inclusion of boiled grapefruit pulp flour up to 10% with wheat flour for the production of biscuit. Contribution/Originality: This study showed the variations in proximate composition, water and oil absorption capacities, fibre fraction, and sensory properties of biscuit as affected by different levels of grapefruit inclusion. The acceptable level of grapefruit pulp flour to wheat flour for biscuit production was established. 1. INTRODUCTION The grapefruit (Citrus paradisi) is a subtropical citrus plant known for its sour to semi-sweet fruit. The grapefruit’s name alludes to the cluster of the tree, which often appear similar to grape. Grapefruit is a rich source of vitamin C, providing more than 20% of the daily value in a 100g serving (Fellers, Nikdel, & Lee, 1990) contains fiber, most of which are present in the pulp (Cerda, Robbins, Burgin, Baumgartner, & Rice, 1988). The pink and red hues contain beneficial antioxidant lycopene (Lee, 2000). Platt (2000) reported that grapefruit helps to lower Journal of Food Technology Research 2020 Vol. 7, No. 1, pp. 69-77. ISSN(e): 2312-3796 ISSN(p): 2312-6426 DOI: 10.18488/journal.58.2020.71.69.77 © 2020 Conscientia Beam. All Rights Reserved.